Pakistani Lamb Curry

Name: Pakistani Lamb Curry
Ingredients: 2 tablespoons ghee; 1 large onion, chopped; 1 (28 ounce) can crushed tomatoes; 1/2 cup water; 1 (4 inch) piece ginger, peeled and roughly chopped; 6 cloves garlic, chopped; 2 pounds cubed leg of lamb meat; 1 tablespoon salt, or to taste; 1 tablespoon ground paprika; 1 tablespoon ground turmeric; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 tablespoon ground cayenne pepper, or to taste; 2 small serrano peppers, finely chopped, or to taste (optional); 1 tablespoon water, or as needed; 2 tablespoons chopped fresh cilantro, or to taste; 2 teaspoons garam masala

17 ingredients

3 steps

Ingredients

2 tablespoons ghee
1 large onion, chopped
1 (28 ounce) can crushed tomatoes
1/2 cup water
1 (4 inch) piece ginger, peeled and roughly chopped
6 cloves garlic, chopped
2 pounds cubed leg of lamb meat
1 tablespoon salt, or to taste
1 tablespoon ground paprika
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cayenne pepper, or to taste
2 small serrano peppers, finely chopped, or to taste (optional)
1 tablespoon water, or as needed
2 tablespoons chopped fresh cilantro, or to taste
2 teaspoons garam masala

Directions

1

Heat ghee in a skillet over medium heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Transfer to a blender. Add tomatoes, water, ginger, and garlic; puree sauce until smooth.
2

Transfer sauce to a saucepan over medium heat. Add lamb, salt, paprika, turmeric, coriander, cumin, and cayenne pepper. Reduce heat to medium-low; simmer until tender and easily pulled apart with a fork, about 30 minutes.
3

Place serrano peppers in a small food processor; grind with 1 tablespoon water until a paste forms. Add to the lamb; continue simmering until flavors combine, about 5 minutes. Mix in cilantro and garam masala.